| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 12 | Servings | |
INGREDIENTS
| 1 | pk | Chocolate pudding mix, Cook & Serve |
| 2 | c | Milk |
| 1/2 | c | Butter, 1 stick |
| 1 | c | Water |
| 1/8 | ts | Salt |
| 1 | c | All-purpose flour |
| 4 | md | Eggs |
| 2 | tb | Butter |
| 2 | oz | Semisweet chocolate, 2 squares |
| 1 | c | Confectioner's sugar |
| 2 | tb | Milk |
| 1 | ts | Vanilla extract |
INSTRUCTIONS
FILLING PASTRY FROSTING Filling**** cook pudding according to pkg. Cool 1 hr. Pastry**** In sauce pan heat butter, water, and salt over med heat until mixture boils and butter melts. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl: Stir in eggs; one at a time, beating well after each. Preheat oven to 400*. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, Spread each mound into 4x1/2-inch rectangle, piling dough on top and slightly rounding sides. Bake until golden, 35 minutes. Remove from oven; make 1-inch slit on side of each eclair. Reduce oven to 375* and bake for 10 minutes more. Transfer to wire rack to cool. Frosting***** heat butter and chocolate over low heat, stiring until melted. Remove from heat, stir in sugar, milk, and vanilla until smooth. Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting. Recipe by: Dianne Waller Posted to MC-Recipe Digest V1 #657 by Barbara Dianne Waller <[email protected]> on Jul 06, 1997
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